One Pot Beef and Mushroom Stroganoff

Guess what time it is? Comfort-food-o’clock! And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff?

This is yet another “better than the box” meal. It’s like hamburger helper stroganoff, but homemade. And guess what? It’s still super fast, easy, and requires only one pot.

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushroom or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

So, let’s just get straight to it because I’ve got some delicious, creamy, and savory noodles waitin’ for me in the kitchen!

One Pot Beef and Mushroom Stroganoff

One Pot Beef and Mushroom Stroganoff

This super easy one pot Beef & Mushroom Stroganoff is a delicious and comforting weeknight dinner that requires just a few ingredients.

Total Cost
$7.20 recipe / $1.80 serving

Prep Time10minutes

Cook Time20minutes

Total Time30minutes

Servings4about 1.5 cups each

Ingredients

2Tbspbutter$0.22

2clovesgarlic$0.16

1/2lbground beef$3.00

8ozfresh button mushrooms$1.99

Freshly cracked pepper$0.05

2Tbspall-purpose flour$0.02

2cupsbeef broth*$0.26

8ozwide egg noodles$0.80

1/3cupsour cream$0.50

handfulfresh parsley for garnish (optional)$0.20

Instructions

Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant. Add the ground beef and continue to sauté until it is fully browned.

While the beef is browning, slice the mushrooms. Once the beef has browned, add the sliced mushrooms and some freshly cracked pepper to the pot. Continue to sauté until the mushrooms are soft (about five minutes). Add the flour and sauté for about two minutes more. The flour will coat the bottom of the pot and this is okay.

Add the beef broth to the pot and stir to dissolve the flour off of the bottom. Add the uncooked egg noodles. Place a lid on the pot and allow the liquid to come up to a boil. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer for about 7-10 minutes, stirring the noodles and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed. Make sure the liquid is simmering the entire time. If not, increase the heat slightly.

Once the noodles are tender, stir in the sour cream. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

Recipe Notes

*I use Better Than Bouillon brand soup base to make broth instead of buying canned or boxed broths. The flavor of your final dish will depend on the flavor level of the broth used.

Step by Step Photos

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

While the beef is browning, slice 8oz. mushrooms. At my local grocery store they sell 8 oz. packages of whole or sliced mushrooms, both for the same price. I prefer to slice my own because the pre-sliced variety are too thick and you’ll get more mushroom pieces if you slice them thinner.

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

Once the mushrooms are soft, add 2 Tbsp flour and continue to sauté for one to two minutes more. As you’re stirring and cooking, the flour will begin to coat the bottom of the pot. This is A-OK because it will dissolve off in the next step. Just make sure the heat is not so high that the flour begins to burn. That is bad.

Next, add 2 cups beef broth to the pot and stir until all of the flour is dissolved off of the bottom. I use Better Than Bouillon brand broth concentrate to make my broth, which is less expensive than buying canned or boxed broths. It also has quite a bit of flavor and enough salt that I don’t have to add salt to the dish. The final product of this recipe will depend a lot on the amount of flavor in your broth, so if you’re using a bland broth you’ll have a bland stroganoff.

Add 8 oz. of uncooked wide egg noodles. The noodles might not be completely submerged in the liquid, but that is okay because the steam will help them cook and you’ll be stirring often. Place a lid on the pot and allow the broth to come up to a boil. Once it reaches a boil, give it a quick stir and replace the lid. Reduce the heat to low and let it simmer for 7-10 minutes with the lid in place and stirring every couple of minutes. After 7-10 minutes, the noodles should be tender and absorbed most of the liquid. Make sure the broth is simmering the whole time. If it stops, turn the heat up just a tad.

And after about ten minutes, the pasta is fully cooked. Now it’s time to stir in the creamy goodness. Add 1/3 cup sour cream and stir until it has melted into the gravy.

And that’s it! So easy and so comforting.

And if you want a little bit more color, you can roughly chop some parsley leaves and sprinkle them on top. Brown pasta isn’t all that visually appealing, but once you taste it O.M.G!

201 comments on “One Pot Beef and Mushroom Stroganoff”

Even in the middle of summer here, I needed a meaty meal for the family visiting for their ‘free feed’. This was perfect – but I had to get past the imperial measurements and change it into kilos etc! It’s been saved – will have this one again for sure. Thanks for this!

Sooooo yummy. I used 1 1/3 pound ground beef (thanks for the large quantity Costco) and double the rest of the ingredients. My husband and I along with our extremely picky 2 and 4 yr old kids loved it. Thanks so much!

O.M.G.!! This is delicious! I tried it this week for the first time and I usually don’t alter a recipe first time out, but I misread the recipe and accidentally doubled the beef and mushrooms. I had to increase the liquid, but I just kept adding the broth thru the cooking prpcess until it “looked right” and I was ensuring the noodles had enough liquid to cook properly. I would say I maybe added an extra cup of broth, perhaps a bit more. My hubby and 16 year old daughter both had two helpings at dinner, and my daughter asked if she could take some for lunch the next day!! This will definitely be a go to for us now!

Made this tonight and it was fantastic! I stumbled upon it while looking up ways to use ingredients I currently have in the fridge. It was easy, quick, and tasted great. My husband and my toddler scarfed it down– next time I might have to make a double batch.

I tried this last night for my husband’s birthday dinner. It was fast, easy to make, and flavorful. My husband was so pleased that I found a recipe that didn’t have onion (allergy) and very little dairy (intolerance.) All three of my kids ate it (and two of them are mushroom haters!) I also used Better than Bouillon Beef base for this recipe and the flavor was excellent. This will become a member of our dinner recipe rotation. Thank you.

I had half a pound of cooked ground beef in the fridge and came across this recipe. I had almost everything on hand, so gave it a whirl. For those people that read reviews, I modified from the original a bit (Greek yogurt, Worcestershire sauce, and half an onion add). This review is of my modified (and tasty) version, but still using the original directions.

Since my beef was already cooked, I started with half a diced onion in my pan, then after about 5 minutes, added the cooked ground beef and the garlic. Because of this site, I am now using Better than Bouillon, and really love the flavor it brings to the dish! In the middle of making this, I realized I was out of flour, so I used corn starch out of necessity and it worked out perfectly. I added it when the recipe called for flour. When it was time to add the broth, I added the beef base to the pan, mixed it a bit, then added the water for the 2 cup equivalent. Lastly, this is when I added a few dashes of Worcestershire sauce because my mother added it to her stroganoff. I followed the cooking directions for this one pot meal, and mine was done around 8 minutes or so. I then turned off the heat and added the Greek yogurt and a little more black pepper. The yogurt made a beautiful and creamy sauce, and I will most likely keep this addition, since I always have yogurt in the fridge.

I served this classic TV dinner style with some simple peas and carrots, and this was wonderful, comforting dinner. It reminded me of the homemade hamburger helper/stroganoff Mom used to make back before there was the box stuff, but a more grown up version (since she wasn’t a mushroom fan, and I love them!). Hubby ate 2 helpings and put up dinner so he would have some of this to take to work for lunch.

This is definitely a keeper, and will be another recipe added to the week night rotation for a quick and healthy dinner.

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »